Gingerbread Girls

Golden gingerbread goodness with none of the usual badness. Because gingerbread girls are so much better than gingerbread men!

Feeds: Makes 20 mini gingerbread girls

Cooking time: 10-15 minutes


  • 60g almond meal, sieved + extra for rolling dough
  • 30g coconut oil, melted
  • 1/2 tsp vanilla powder
  • ¼ ground nutmeg
  • ¼ ground cinnamon
  • 2 tsp ground ginger
  • 50ml coconut milk
  • 1 egg yolk
  • ¼ tsp baking powder


  • Combine all of the dry ingredients, well
  • In a separate bowl, whisk all wet ingredients together, well
  • Gentry fold the dry ingredients in to the wet until the two mixtures form a dough
  • Wrap this dough in glad wrap and place in the fridge for 1 hour
  • Pre-heat the oven to 180 degrees
  • Line a baking tray with baking paper
  • Lay a separate sheet of baking paper on to a flat surface and sprinkle with almond meal
  • Remove the dough from the fridge, unwrap and place on to the baking paper
  • Sprinkle the top of the dough with a little more almond meal
  • Place another sheet of baking paper over the dough and use a rolling pin to roll out the dough to 1/2cm thick
  • Using a gingerbread man cookie cutter, cut out the gingerbread cookies and place directly on to the baking tray. You may need to re-roll off cuts as you go
  • If you find the dough becomes sticky, add more almond meal as you roll
  • Place in the oven for 10 – 15 minutes or until golden brown
  • Enjoy!

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